Side Pannel
Volcanic Hot Sauce
Ingredients List
- 10-12 scotch bonnets or
- Habanero, serrano, jalapeno
- 6 cl Garlic, peeled and chopped
- 1/3 c Fresh lime juice
- 1/3 c Distilled white vinegar
- 2 tb Dijon style mustard
- 2 tb Olive oil
- 1 ts Molasses
- 1/2 ts Turmeric
- 1 tb Salt or to taste
Directions
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses,
turmeric, and slat in a blender and puree until smooth. Correct the
seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the
flavor will improve if you let it age for a few days. Volcanic Hot Sauce
will keep almost indefinitely, refrigerated or at room temperature. Just
give it a good shake before using.
From Steven Raichlen's "The Caribbean Pantry Cookbook"
turmeric, and slat in a blender and puree until smooth. Correct the
seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the
flavor will improve if you let it age for a few days. Volcanic Hot Sauce
will keep almost indefinitely, refrigerated or at room temperature. Just
give it a good shake before using.
From Steven Raichlen's "The Caribbean Pantry Cookbook"
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